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Home » Sweets

Chess Bars

Published: Mar 23, 2016 · Last Updated: Nov 25, 2022 by Aimee - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This chess bars recipe is one of the easiest and best desserts out there! Sometimes referred to as chess cake or gooey butter cake, these bars use cream cheese and yellow cake mix for a delicious dessert that's requested year-round!

chess bars up close

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

Does everyone have a favorite dessert from when they were growing up? I think this might be mine. Chess bars (also referred to as chess squares or gooey butter cake). My mom would make a batch of these every so often and stick them in the fridge. I'd secretly sneak them out quite frequently, even if she was saving them for Easter, Christmas, or some other holiday. When I'd mention to her how much I loved them, she'd say that they were so easy, she should make them more often. And do you know what? They ARE so easy.

What are chess bars?

These chess bars have a layer of cake-likeness on the bottom and a layer of gooey cream cheese + powdered sugar on the top. I just love how the top tends to get all crackly too. Over the years, my sweet tooth has almost gone away, but I still can't resist these! My mom has made them more recently, and they are ALWAYS what I gravitate towards and tend to scarf down a little too quickly.

Ingredients needed:

  • 1 box yellow cake mix
  • 1 stick butter (softened)
  • 4 eggs
  • Cream cheese (softened)
  • Powdered sugar
  • Vanilla extract

Some tips when making the recipe:

  • I'd recommend letting the chess bars completely cool before cutting. You'll get much better results that way. And they are easier to cut. It's hard to resist eating them right away, but trust me.
  • I typically cook my chess bars in a parchment-lined pan so I can easily take them out and cut them, but you can also just make them in a cake pan with no parchment and then cut them in the pan. Either works!
  • I use my Kitchen-Aid Mixer to make these chess bars, because it makes it so easy, but a simple hand mixer like this works well too!

Do chess bars need to be refrigerated?

Yes! At least, I do. Most things that have cream cheese do better with refrigeration and it keeps them fresh. If I'm serving for a gathering, they are fine if you have them out for a few hours. I do try to put them out at least 30 minutes before serving, just so they get that bit of gooeyness back.

Store leftovers in the refrigerator in an airtight container. Use wax paper in between each layer of chess bars so that they don't stick to one another.

Can you make other flavors?

Absolutely! I've made a pumpkin version of these before and they were delicious. An easy way to mix it up is to use something other than yellow cake mix in the base. You can try strawberry, lemon, whatever you want. I can't guarantee they will come out perfectly since I've never tested it out, but it SEEMS like it should work!

If you like this recipe, you'll love these:

  • Gooey confetti cake bars
  • No bake lemonade pie
  • Easy pecan banana bread
  • Dutch apple pie with crumb topping
  • Pineapple cherry dump cake

How to make the chess squares:

Making the chess bars, or squares, is so easy! First, make sure your butter and cream cheese are softened. Then you can get started! Preheat your oven to 350 degrees F. Line a 9x13 pan with parchment paper for easy removal and cutting of the chess bars.

eggs

In a large bowl (or bowl of a stand mixer), mix together 1 egg, the softened stick of butter, and the cake mix. Mix until blended and combined.

cake mix, eggs, and butter in a bowla paddle attachment with batter on it

Take this mixture and pat down into a 9x13 pan.

chess bars mixture in a bowl

Wash and dry your mixing bowl, then add the cream cheese, 3 eggs, vanilla, and powdered sugar to the bowl. Then mix that until combined and pour over the cake mixture.

cream cheese, eggs, and powdered sugar in a bowl

Put in the oven and bake for 10 minutes at 350 degrees F, then turn down the oven to 325 and bake for another 45-50 minutes. Let cool, then cut into squares!
chess bars up close seeing crumbs
cutting chess squares with a knifecut chess bars with a knife

Store any leftovers in the refrigerator with wax paper in between each layer.

knife with gooey butter bars on it

 

chess bars

Chess Bars

Recipe by Aimee
These chess bars (or chess squares) are an easy and sweet dessert using cream cheese and yellow cake mix.
4.75 from 20 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 28 bars
Calories 197 kcal

Ingredients
  

  • 1 box yellow cake mix
  • 1 stick butter softened
  • 1 egg for base
  • 3 eggs for topping
  • 8 oz cream cheese softened
  • 16 oz powdered sugar
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees F.
  • Take the cake mix, 1 egg, and softened stick of butter and mix together.
  • Pat down into a 9x13 pan.
  • Mix together remaining eggs, cream cheese, powdered sugar, and vanilla and pour over cake.
  • Bake at 350 for 10 minutes.
  • Reduce heat to 325 and bake for 45-50 minutes.
  • This cake will sink in the middle after it cools.
  • Let cool completely before cutting. Cut into squares and place any remaining bars in the refrigerator in an airtight container (between layers of wax or parchment paper).

Notes

Some tips when making the chess bars recipe:
  • I'd recommend letting the chess bars completely cool before cutting. You'll get much better results that way. And they are easier to cut. It's hard to resist eating them right away, but trust me.
  • I cook mine in a parchment-lined pan so I can easily take them out and cut them, but you can also just make them in a cake pan with no parchment and then cut them in the pan. Either works!
 
Do chess bars need to be refrigerated? Yes! At least, I do. Most things that have cream cheese do better with refrigeration and it keeps them fresh. If I'm serving for a gathering, they are fine if you have them out for a few hours. I do try to put them out at least 30 minutes before serving, just so they get that bit of gooeyness back.

Nutrition

Calories: 197kcalCarbohydrates: 32gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 198mgPotassium: 30mgFiber: 1gSugar: 24gVitamin A: 244IUCalcium: 52mgIron: 1mg

Nutrition values are based on an online calculator and are estimates. Please verify using your own data.

Tried this recipe?Tag @foodbanjo on Instagram and share your photos!

 

Gooey, delicious Chess Bars. Super-easy to make, and always a favorite!
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Reader Interactions

Comments

  1. Debra J

    June 10, 2022 at 8:48 pm

    Add some coconut and pecans, was a hit at a church function!

    Reply
  2. Kelly

    December 30, 2021 at 5:50 pm

    Does it make a difference if you use margarine instead of butter? What about making a double batch at the same time for one pan…do you think it would need more time?

    Reply
    • foodbanjo

      January 01, 2022 at 3:03 pm

      If you were making a double batch, I'd strongly recommend two pans. I wouldn't try doing it in one pan, as it wouldn't set properly. You could use margarine instead of butter, yes. I think that's what my grandma used to use!

      Reply
  3. Lauren

    November 17, 2021 at 8:21 am

    How did you make the pumpkin version? Just add some pumpkin purée and pumpkin spice seasoning??

    Reply
  4. Brenda Pagel

    August 26, 2021 at 12:25 pm

    5 stars
    Do chess bars freeze well?

    Reply
    • foodbanjo

      August 26, 2021 at 6:56 pm

      Yes! I'd made sure they are completely cooled and store in a freezer safe container or bag. Freeze for up to 1 month, and thaw in the refrigerator. :)

      Reply
      • Kimberly

        December 16, 2021 at 6:57 pm

        5 stars
        How do you know when they are done? Do they still jiggle?

      • foodbanjo

        December 17, 2021 at 9:17 am

        They are a little jiggly. You definitely want to leave time for cooling and place in the fridge. That will help the cream cheese layer firm up. If you try to cut them when warm, it will be messy!

  5. Stephene

    May 10, 2021 at 4:07 pm

    Try this recipe using an orange cake mix and serve it with orange sherbet and vanilla ice cream! It is wonderful as well!

    Reply
    • Sandy

      September 24, 2022 at 3:58 pm

      I’ve made with orange cake mix too, Delicious!! In fact getting ready to make it right now! My favorite!

      Reply
  6. Fran

    April 28, 2021 at 2:39 pm

    5 stars
    This is my first time using this particular recipe and they came out great. I accidentally made a different “variation”. It was 5 am and the coffee hadn’t set in...I added cream cheese to the cake mix (base). Didn’t realize it till I was putting it in the Pyrex and it didn’t look right. I just pulled out another cream cheese to use for the top. Well, it all came out fine. Serving at party tomorrow.

    Reply
  7. Mary Beth

    April 24, 2021 at 11:01 pm

    5 stars
    I made these today and I used a lemon cake mix and they were delicious and only 2 left!!

    Reply
  8. Kaye Foss

    March 08, 2021 at 7:33 pm

    Just took out of the oven, smells so good!!!!

    Reply
  9. Sarah

    March 05, 2021 at 8:17 pm

    5 stars
    In the oven now. I had never heard of these until my husband requested them tonight. His mom made them a lot growing up. Excited to taste the finished product, and SO easy to make!

    Reply
  10. Louise tate

    December 03, 2020 at 10:57 pm

    Can u yes white cake mix . That’s all I have

    Reply
    • foodbanjo

      December 04, 2020 at 10:16 am

      Yes, you can use white cake mix! It may not be quite as rich as the yellow cake mix, but it should work fine!

      Reply
  11. Kim

    October 09, 2020 at 6:01 pm

    5 stars
    Delicious and the entire family loved them

    Reply
  12. Karly Campbell

    March 24, 2016 at 4:34 pm

    I need all of this gooey cake goodness in my life. Drooling over the photos alone!

    Reply

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